Pages

Saturday, May 22, 2010

Strawberry Panna Cotta - Pink Saturday

From the kitchen of One Perfect Bite...While local strawberries aren't ready to harvest, those in the supermarkets no longer taste like cardboard and can be used to make some passable desserts. Several years ago, I discovered fruit extracts that can be used to heighten the flavor of less than prime fruit. While I wouldn't use the berries that are currently available for short cake or a glacéd tart, they work perfectly well in desserts such as panna cotta, especially when given the flavor boosts a pure fruit extract can provide. I must admit that those of us who live in Oregon are spoiled by the quality of fruit that is available to us. While markets glorify huge strawberries, most folks never get to taste the small field berries that are available to us in season. Pure ambrosia! I like this version of panna cotta because it's made with buttermilk rather than heavy cream and it has a slight tang that makes it a pleasant way to end a meal. Panna cotta is one of the easiest of all desserts to make, but it needs time, a lot of time, to properly chill. Whenever possible, I make mine the night before I plan to serve it. While most recipes suggest than eight hours is a sufficient time for the gelatin to set, I've found twelve hours to be ideal. Once made, they can be kept for up to 2 days in the refrigerator. I like to serve these with macerated berries or a fruit compote to keep the dessert light. Here's the recipe.

Mary, I made panna cotta with macerated strawberries just yesterday, but now I'd really like to try this with buttermilk. I do remember the wild field strawberries in upstate NY, but have not yet found them here in NCxoxo Pattie

We get tiny wild strawberries in our garden - they taste amazing, but although we get quite a lot over the course of the summer, it's not enough to cook with. So we just eat them straight from the plant :)

Mary, I love Panna Cotta! Yours looks heavenly with the strawberries. I'm adding this to my "must make" list, as it would be a wonderful ending to a very hot day in the Southwest :o) Thanks for sharing!

looks amazing - so fresh and creamy! This is one that i must try - as soon as I can find some good strawberries - the last ones I purchased LOOKED good in the package but were so under ripe when I sliced them! So disappointing...taking them back to the grocery.Congrats also on your publications - no one derserves it more!!

Oh Mary- that sounds like pure heaven and even better when local strawberries are in. I remember one time eating these teeny tiny strawberries in Nova Scotia. My cousin and I picked them when we were up there visiting. They were the tastiest strawberries I have ever had.

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice